Lontong Sayur Lodeh
- Daniel
- May 5, 2024
- 3 min read
Updated: May 18
Lontong Sayur Lodeh is a cozy bowl full of Indonesian heritage, straight from the vibrant kitchens of Java. Historically, it’s been a dish to celebrate with, bringing smiles and full stomachs to any gathering. Imagine combining the warmth of coconut, the kick of chilies, and a bunch of fresh veggies—all mingling together to create something deliciously comforting.
Now, I know the ingredient list looks a bit epic, but trust me, it’s easier than you think. Each ingredient adds its own special note to the dish, building up layers of flavor that are deep and satisfying.
It’s like creating a symphony where every note perfectly complements the others. So, why not give it a shot? Turn on some music, get those spices ready, and enjoy the process of cooking something truly special.
Give this recipe a go and make your weekend cooking a real adventure. It’s not just about the food; it’s about the experience of bringing a piece of Indonesian tradition into your home.
Cook up a big pot, invite some friends over, and watch this dish turn dinner into a celebration. Plus, it’s always more fun to cook for a crowd, right? Let’s get that kitchen bustling!
Ingredients:
(Serve 8)
Rempah:
Dried Chilies, 2
Dried Shrimps, 1 TBSP
Dried Scallops, 5
Shallots Coarsely Sliced, 3
Garlic Crushed, 4 Cloves
Turmeric, 3"
Ginger, 2"
Galangal, 2"
Lemongrass White Part, 1 Stalk
Tomato Coarsely Wedged, 1
Bird's Eye Chilies / Chili Padi, 2 Adjust To Preference
Red Chilies Deseeded, 4
Candlenuts / Macadamia Nuts, 3
Stew:
Coconut Oil, 1/4 Cup + More
Tempeh Corsely Diced, 200g
Pressed Tofu Coarsely Diced, 300g
Gula Melaka, 1 TBSP
Sea Salt, Pinch
Bay Leaves, 2
Carrots Obliqued, 1
Potatoes Coarsely Wedged, 3
Turnip Coarsely Sliced Into Matchsticks, 1/2
Coconut Milk, 600g
Coconut Cream, 200g
Cabbage Finely Sliced, 1/4
French Beans Coarsely Sliced, 200g
Beancurd Sheet Torn, 1 Sheet
Glass Noodles, 1 Handful Bundle
Coriander Coarsely Chopped, A Handful
Compressed Rice Cake Homemade, For Serving
Sambal Ikan Bilis Homemade, For Serving
Hard Boiled Eggs, For Serving
Fried Ikan Bilis / Anchovies, For Serving
Equipment:
Blender
Heavy Pot
Directions:
Please visit my "Compressed Rice Cake" page for the recipe.
Please visit my "My Grilled Pizza: Sambal Ikan Bilis" page for the sambal ikan bilis recipe.
Make the Rempah (Spice Paste):
Soak dried chilies, dried shrimps, and dried scallops in hot water until soft.
Once soft, deseed the chilies and keep the soaking water.
Transfer everything—including the soaking liquid and other rempah ingredients—to a blender or use a hand blender.
Blitz until smooth. Set aside.
Prepare the Stew Base:
In a large pot over medium heat, heat up some oil.
Sear tempeh until golden and crispy on all sides. Remove and set aside on paper towels.
Repeat the same for the pressed tofu. Set aside.
Add 2 more tablespoons of coconut oil into the same pot.
Add the blended rempah and deglaze the pot.
Stir in a bay leaf, a pinch of salt, and some gula melaka.
Cook until the paste thickens and darkens in color.
Build the Stew:
Add in chopped carrots, potatoes, and turnip.
Stir to coat everything well in the rempah.
Pour in coconut milk and coconut cream.
Add in cabbage and French beans.
Stir well and bring to a gentle simmer.
Lower the heat and cook until the veggies are fork-tender, stirring occasionally.
Finish and Serve:
Add glass noodles, fried tempeh, tofu, and beancurd sheets.
Stir to combine everything.
Adjust the stew with salt and hot water if it gets too thick.
Garnish with chopped coriander.
To Serve:
Ladle the stew into bowls and serve with compressed rice cakes.
Add sambal ikan bilis, hard-boiled eggs, and fried anchovies on the side.
To make crispy anchovies: shallow fry dried ikan bilis in coconut oil until golden brown, then drain.
Nourishing...
Hearty and yummilicious...
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